In restaurants across Chengdu, China, there is a singular dish the evokes a tingling response — crispy stir-fried chicken on a plate piled high with thin red chilis. It’s called la zi ji, and as ...

In restaurants across Chengdu, China, there is a singular dish that evokes a tingling response - crispy stir-fried chicken on a plate piled high with thin red chilis. It’s called la zi ji, and as ...

To make this chile verde, just throw chunks of chicken in a pressure cooker with tomatillos, peppers, onion, garlic, cumin, ...

Fuchsia Dunlop, author of “The Food of Sichuan,” shared three variations on kung pao chicken with us. All are different — and delicious — and capture the balance of savory, sweet, sour and spicy ...

There were days a couple of years ago when you might have spotted Lee Hefter, executive chef of Spago Beverly Hills, prowling through shops in Chinatown searching for an ingredient that then was ...